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A swallowing model for efficient food product development
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design. Chalmers University of Technology, Gothenburg, Sweden.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
Lund University, Malmo, Sweden.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design. Chalmers University of Technology, Gothenburg, Sweden.
2016 (English)In: The Materials Science Graduate Student Days 2016, 2016, 38-38 p., P20Conference paper, Poster (Other academic)
Abstract [en]

Dysphagia refers to difficulties in swallowing, caused by conditions ranging from trauma to neurological disorders such as dementia. People suffering from dysphagia cannot adequately transfer food from the mouth to the stomach especially low viscosity, fluid foods. Texture modification is imperative to ensure safe passage of food from mouth into the stomach. Food products with elastic properties, i.e. high extensional viscosity, have been identified as helpful in promoting safe swallowing. However, this hypothesis is difficult to prove by clinical studies due to ethical issues and availability of suitable patients. Moreover, the problems of individual patients vary largely in nature and extent which further complicates the matter as identified in our previous research (1). We are currently constructing an in vitro human swallowing apparatus mimicking swallowing through the pharynx to the esophagus. The apparatus will have the pressure and ultrasound sensors to monitor real time flow properties of the bolus as it travels along the swallowing tract. This will enable us to measure relevant parameters during swallowing such as residence times and bolus velocity along the way. The model can be adjusted to different dysphagic conditions such as abnormal epiglottis closure. The goal of the project is to develop food products for safe swallowing and currently we are determining the rheological properties of commercial dysphagia thickeners, as well as model fluids. Two companies active in dysphagia foods are contributing (Fresenius Kabi and Findus). The shear and extensional properties have been shown to vary significantly, which has been correlated with fluid microstructure.

Place, publisher, year, edition, pages
2016. 38-38 p., P20
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-27874OAI: oai:DiVA.org:ri-27874DiVA: diva2:1065498
Conference
20th anniversary meeting of the European Society of Rheology.February 23-24, 2016. Gothenburg, Sweden.
Available from: 2017-01-16 Created: 2017-01-16 Last updated: 2017-01-29Bibliographically approved

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